Dry potato curry

Dry potato curry

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This dry-fried potato curry is very popular and often featured as the main dish in vegetarian meals.

Ingredients

Quantity Ingredient
30g ghee or butter
1/2 teaspoon mustard seeds
1 medium onion, finely chopped
2 tablespoons chopped coriander or mint leaves
1 teaspoon turmeric
1/2 teaspoon chilli powder, (optional)
1 teaspoon paprika
1 1/2 teaspoons salt
4-6 potatoes, peeled and cubed
1 teaspoon garam masala
1 tablespoon lemon juice

Method

  1. Heat the ghee in a large saucepan and fry the mustard seed until it pops. Add the onion, fresh coriander, turmeric, chilli powder, paprika and salt. Mix well, and then stir in the potatoes. Stir for a few minutes, sprinkle with about 1/2 cup water, turn heat very low, cover and cook for 25–30 minutes, or until the potatoes are done, shaking the saucepan occasionally to prevent sticking. Add the garam masala and lemon juice about 10 minutes before the end of the cooking time.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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